Beef Stroganoff With Mushrooms and Herbs

"Beef Stroganoff is one of those recipes that everyone who makes it has a slightly different version. This is certainly not how I remember Mama, or Gma making it. They didn't cook with herbs at all as I recall."
photo by threeovens photo by threeovens
photo by threeovens
photo by threeovens photo by threeovens
Ready In:




  • Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
  • Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
  • Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
  • Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
  • Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
  • Turn off heat, stir in sour cream and herbs.
  • Serve over butter fettucine or egg noodles.

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  1. Margaret P.
    I used rice instead of noodles and it's great


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